The moment the first golden rays of sunlight peek through my kitchen window, I know it’s the perfect time for a slice of nostalgia: Mary Berry’s Bakewell tart. This traditional British dessert wraps the nutty richness of ground almonds in a buttery shortcrust pastry and offers a delightful tang from raspberry jam. The scent of sweet almonds and warm pastries wafts through the air, drawing family and friends closer, ready to savor the magic of homemade comfort food.
As I drizzle icing over the cooled tart, the anticipation builds. It’s not just about taste; it’s about the memories we create over tea time, where each bite transports us to cherished moments of laughter and togetherness. Whether you’re a seasoned chef or a home cook looking for that comforting treat, this Bakewell tart is a must-try—easy to whip up yet irresistibly crowd-pleasing. So, gather your ingredients and let the baking adventure begin!
Why is Mary Berry’s Bakewell tart unforgettable?
Nostalgic Flavors: Every bite of this tart brings forth those beloved memories of cozy tea times with family and friends.
Rich Texture: The buttery shortcrust pastry melds perfectly with the moist frangipane filling, creating a delightful mouthfeel.
Versatile Variations: Easily switch up the jam or sprinkle a mix of nuts on top for a unique twist!
Quick and Simple: Perfect for any skill level, this recipe ensures homemade goodness without the fuss.
Crowd-Pleaser: Impress your guests with this classic dessert that satisfies both young and old with its irresistible sweetness.
Ingredients for Mary Berry’s Bakewell tart
• • Here’s what you’ll need to create this unforgettable British classic!
For the Pastry
- Plain Flour – Provides structure to the pastry; substitute with gluten-free flour if needed.
- Chilled Butter – Adds richness and flakiness; ensure it’s cold to prevent melting.
- Cold Water – Helps bind the pastry; use only as needed for perfect consistency.
For the Filling
- Raspberry Jam – The base flavor component; can be swapped with strawberry, cherry, or blackberry jam for a delightful change.
- Butter (125g) – Main fat for the filling; ensures a rich texture—no direct substitution works better than this!
- Caster Sugar – Sweetens the filling and gives a light, airy texture; granulated sugar can do in a pinch.
- Ground Almonds – Essential for the frangipane filling, offering a nutty flavor; replace with finely ground hazelnuts for a unique twist.
- Free-range Egg – Binds the filling together; can be replaced with a flax egg for vegan options, but may alter texture.
- Almond Extract (½ tsp) – Enhances the almond flavor; omit for a more neutral taste or use vanilla extract instead.
- Flaked Almonds (50g) – Adds crunch and visual appeal on top; can be omitted for a smoother finish.
For the Icing
- Icing Sugar (80g) – Perfect for drizzling over the tart; no direct substitute, but you can create a homemade version with powdered sugar if needed.
Now that you’re equipped with the ingredients, let’s roll up our sleeves, put on our aprons, and get this delightful Bakewell tart baking!
How to Make Mary Berry’s Bakewell Tart
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Prepare the Pastry: In a mixing bowl, combine the plain flour and chilled butter until the mixture resembles breadcrumbs. Gradually add cold water, mixing gently until a soft dough forms. Chill in the fridge for 30 minutes.
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Blind Bake the Pastry: Preheat your oven to 200°C (180°C fan). Roll out the chilled pastry on a lightly floured surface and line a flan tin. Place baking beans on top and bake for 15 minutes. Remove the beans and parchment, then bake for an additional 5 minutes until the base is dry.
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Spread the Raspberry Jam: Take the cooled pastry base and evenly spread the raspberry jam all over the bottom, ensuring every slice gets that delightful fruity layer.
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Make the Filling: In a saucepan, melt the butter before mixing in the caster sugar. Stir in the ground almonds, free-range egg, and almond extract until well combined, creating a smooth mixture. Pour it over the jam layer and top with flaked almonds.
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Bake the Tart: Place the tart in the oven and bake for approximately 35 minutes. It’s done when the top is golden and firm to the touch; check after 20 minutes, covering with foil if it browns too quickly.
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Drizzle the Icing: While the tart cools, mix the icing sugar with a splash of cold water until smooth. Once the tart is completely cool, drizzle the icing over the top for that perfect finishing touch.
Optional: Garnish with fresh cherries or a dusting of icing sugar for an elegant presentation.
Exact quantities are listed in the recipe card below.
What to Serve with Mary Berry’s Bakewell Tart?
Imagine delighting your guests with a beautiful Bakewell tart, then serving it alongside these perfect accompaniments—each one designed to enhance the joy of your homemade masterpiece.
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Whipped Cream: A dollop of freshly whipped cream adds a light, airy balance to the tart’s rich filling, creating a harmonious dessert experience.
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Vanilla Ice Cream: The creamy sweetness of vanilla ice cream complements the tart’s nutty flavors, while its chill creates a delightful contrast to the warmth of the pastry.
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Fresh Berries: A medley of raspberries and strawberries adds a fruity, refreshing touch, enhancing the tart’s raspberry jam while providing lovely color on the plate.
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Herbal Tea: A soothing cup of chamomile or mint tea pairs beautifully, offering a fragrant counterpart to the sweet flavors, perfect for a cozy afternoon.
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Almond Biscotti: Crunchy almond biscotti brings a lovely texture contrast, amplifying the nutty notes in the Bakewell tart while making for a delightful nibble.
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Custard: Warm vanilla custard poured over each slice elevates the experience, adding a luxurious creaminess that perfectly complements the tart’s delightful textures.
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Sparkling Wine: A glass of bubbly adds a celebratory touch, and its effervescence cuts through the sweetness, making every bite even more enjoyable.
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Chocolate Drizzle: A touch of dark chocolate drizzle on top offers a rich, decadent flavor that can beautifully elevate the classic dessert without overwhelming it.
Variations & Substitutions for Mary Berry’s Bakewell tart
Feel free to personalize this delightful tart and create your own spin on this classic British dessert!
- Gluten-Free: Substitute plain flour with a gluten-free flour blend to accommodate dietary needs without losing that flaky texture.
- Nut-Free: Replace ground almonds with ground sunflower seeds or pumpkin seeds for a nut-free twist that still brings a delightful flavor.
- Vegan: Use a flax egg instead of a regular egg and margarine instead of butter for a plant-based version while keeping it delicious.
- Fruit Twist: Swap raspberry jam for apricot or lemon curd to create a refreshing change that enhances the tartness of the dessert.
- Extra Crunch: Add a sprinkle of chopped pistachios on top along with the flaked almonds for an added layer of texture and a pop of color.
- Spice It Up: Add a pinch of ground ginger or cinnamon to the frangipane mixture to introduce warm notes that elevate the flavor profile.
- Chocolate Lovers: Drizzle melted dark chocolate over the icing for a rich, decadent addition that chocolate fans will adore!
- Herbal Infusion: Infuse the butter with fresh rosemary or thyme before mixing it into the filling for an unexpected herbal twist that captivates the palate.
How to Store and Freeze Mary Berry’s Bakewell Tart
Room Temperature: Store leftover tart in an airtight container for up to 3 days at room temperature to maintain its freshness and flavor.
Fridge: If you prefer, keep the tart in the fridge for up to a week; ensure it’s well-covered to prevent it from drying out.
Freezer: For longer storage, freeze the unfrosted Bakewell tart for up to a month. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Reheating: To enjoy your tart warm, microwave individual slices for a few seconds or bake at 160°C (320°F) until warmed through.
Make Ahead Options
Mary Berry’s Bakewell tart is perfect for meal prep enthusiasts! You can prepare the pastry up to 24 hours in advance, storing it wrapped in plastic wrap in the refrigerator to keep it fresh and prevent drying out. The raspberry jam can also be spread over the pastry base ahead of time, ideally up to 3 days prior. When you’re ready to bake, simply make the filling and pour it into the prepared pastry. For optimum taste, ensure the filling mixture is added right before baking. By prepping ahead, you’ll enjoy a delightful, homemade dessert with minimal effort, ready to impress your family or guests!
Tips for the Best Mary Berry’s Bakewell Tart
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Chill Your Ingredients: Keeping everything cold, especially the butter and water, ensures a flaky pastry. Don’t skip this step!
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Avoid Overworking: Handle the dough as little as possible to prevent toughness. The less you work it, the better the texture will be.
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Jam Selection: Use high-quality raspberry jam for that authentic flavor, but feel free to experiment with alternatives like cherry or strawberry for a twist.
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Monitor Your Bake: Check the tart after 20 minutes to prevent over-browning. If it’s getting too dark, simply cover it with foil until done.
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Icing Timing: Make sure the tart is completely cool before drizzling the icing. This prevents it from melting and ensures a beautiful finish.
Mary Berry’s Bakewell Tart Recipe FAQs
What type of jam is best for Mary Berry’s Bakewell tart?
For an authentic flavor, high-quality raspberry jam is ideal as it pairs beautifully with the nutty filling. However, don’t hesitate to experiment with strawberry, cherry, or even apricot jam for a unique twist!
How should I store Mary Berry’s Bakewell tart?
Store your leftover tart in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for up to a week, remembering to cover it well to maintain its moisture.
Can I freeze Mary Berry’s Bakewell tart?
Absolutely! For best results, freeze the unfrosted Bakewell tart for up to a month. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When you’re ready to enjoy it, simply thaw in the fridge overnight and frost it before serving.
What should I do if my pastry tears while rolling it out?
If you encounter a tear in your pastry, don’t panic! Just take a small piece of leftover dough, flatten it, and use it to patch the tear. This creative fix will keep your tart looking lovely and keep all that delicious filling intact.
Can I adapt this recipe for dietary restrictions?
Certainly! To make it vegan, replace the free-range egg with a flax egg (mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit until thickened). You can also substitute ground almonds with finely ground hazelnuts if you have nut allergies and prefer a different nutty flavor.
How long will the Bakewell tart stay fresh in storage?
If stored properly, the tart is good for 3 days at room temperature or up to a week in the fridge. Be mindful of any signs of spoilage, such as dark spots or an off smell. If you want longer-term storage, refrigerate or freeze as mentioned!
Delicious Mary Berry's Bakewell Tart with Cherry Drizzle
Ingredients
Equipment
Method
- In a mixing bowl, combine the plain flour and chilled butter until resembling breadcrumbs. Gradually add cold water, mixing gently until a soft dough forms. Chill in the fridge for 30 minutes.
- Preheat oven to 200°C (180°C fan). Roll out chilled pastry on a floured surface and line a flan tin. Add baking beans, bake for 15 minutes, then for an additional 5 minutes uncovered.
- Spread the raspberry jam evenly over the cooled pastry base.
- Melt the butter in a saucepan, mix in the caster sugar, ground almonds, egg, and almond extract until smooth. Pour over the jam and top with flaked almonds.
- Bake tart for approximately 35 minutes, until golden and firm. Check after 20 minutes and cover with foil if necessary.
- While the tart cools, mix icing sugar with a splash of cold water until smooth. Drizzle over the tart once completely cool.